with Watercress, Honeycrisp Apple & Sweet Potato

Iceberg lettuce is perfect for adding extra crunch to a chopped salad like this one. After all, the fun of a chopped salad is the mixing of different textures and flavors all in a single bite. To balance the crunch, we added sweet potato for its creaminess. The slightly sweeter, somewhat floral Meyer lemon helps create a tangy dressing to tie it all together.

Instructions

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.

2
Cook the sweet potatoes:

Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.

3
Cook the shrimp:

In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.

4
Make the dressing:

In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.

5
Chop the shrimp:

When cool enough to handle, chop the cooked shrimp into bite-sized pieces.

6
Make the salad:

In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!

Tips from Home Chefs

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Chopped Shrimp Salad

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1
Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.

2
Cook the sweet potatoes:

Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.

3
Cook the shrimp:

In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.

4
Make the dressing:

In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.

5
Chop the shrimp:

When cool enough to handle, chop the cooked shrimp into bite-sized pieces.

6
Make the salad:

In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!

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